干热后处理改善夏季成品绿茶风味品质研究  

Study on quality improving in flavor of finished summer green tea by dry-heat post-treatment

作　　者：李艳[1] 何春雷[1] 孟雪莉 裴旭晶 聂枞宁 李涛[1] 

机构地区：[1]四川农业大学园艺学院,四川温江611130

出　　处：《食品与机械》2016年第12期189-195,共7页Food and Machinery

摘　　要：以成品夏季绿茶为原料,通过单因素试验和正交试验,研究干热后处理技术改善夏季绿茶风味品质的最佳工艺参数,及干热后处理最佳工艺对夏季绿茶风味的影响。结果表明:干热后处理技术有效改善夏季绿茶风味品质的最佳工艺参数为:处理温度55℃、处理前茶叶水分9%、处理时间6.0h。夏季绿茶经干热后处理,感官上陈气味褪去、苦涩味减弱,呈现出"栗香高浓、醇厚较爽"的风味特征;滋味成分上,氨基酸总量和甜味氨基酸显著增加(P<0.05),苦味氨基酸显著减少(P<0.05);简单儿茶素(NETC)、表儿茶素(EC)和儿茶素没食子酸酯(CG)显著增加(P<0.05),而茶多酚、儿茶素总量、酯型儿茶素(ETC)和儿茶素苦涩味指数(CAI)及咖啡碱均减少;香气组分中呈陈气味的1-戊烯-3-醇、2,4-庚二烯醛、3,5-辛二烯-2-酮和5,6-环氧-β-紫罗酮大幅减少,而呈甜香、花果香的苯甲醇、苯乙醇、β-环柠檬醛、香叶基丙酮等以及呈烘烤香的2-正戊基呋喃和1-乙基-2-甲酰吡咯等大量增加。Taking the finished summer green tea as the raw material,the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea.The results showed that：dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea.The optimum technicals were as followed：temperature 55 ℃,water content of unprocessed tea 9% and time 6h.Sensory of the processed summer green tea showed aging taste disappeared,bitterness decreased and become mellow.In taste composition,the content of total amino acids and sweet amino acids were significantly increased,while bitter amino acids were significantly decreased（P0.05）.The content of NETC,EC and CG were significantly increased,while TP,total catechins,ETC,CAI and CAF were significantly decreased（P0.05）.In aroma components,aging smell main aroma substance included 1-pentene-3-alcohol,2,4-heptyl diene formaldehyde,3,5-symplectic diene-2-ketone,5,6-epoxy-β-ionone decreased sharply.Sweet and fragrant fruit smell substance included benzyl alcohol,phenethyl alcohol,beta ring citral,geranyl acetone besides baking smell substance including 2-amyl furan,1-ethyl-2-formyl pyrrole and so on increased sharply.

关 键 词：绿茶 干热处理 风味 品质 工艺参数 效果评价 

分 类 号：TS272.51[农业科学—茶叶生产加工]